In this feature, we bring you the story of Kusum, the warm and passionate force behind Khado by Kusum, a home kitchen in Bangalore that brings traditional Sindhi flavors to life.
A third-generation Sindhi raised in Ulhasnagar, Kusum grew up around stories of her great-grandparents, who were halwais in Sindh. After Partition, her family continued their legacy in the food industry by running a flour mill. Today, Kusum carries that legacy forward—this time through comfort-filled meals from her kitchen.
During the pandemic, what started as a gesture of care—sending homemade food to friends—slowly grew into a soulful food delivery venture. Through Khado, she offers nourishing, traditional Sindhi meals that bring back memories, aromas, and a taste of home.
In this candid conversation, Kusum talks about her inspiration, challenges, the joys of feeding people, and her dreams for the future.
IN PIC: DAL PAKWAN
What is your family background?
I’m a third-generation Sindhi who grew up in Ulhasnagar. My great-grandparents were halwais in Sindh, and after Partition, my grandfather and father continued in the food industry by running a flour mill. Food and community have always been part of our family legacy.
What inspired you to start Khado by Kusum? How did you go about starting the business?
I’ve always loved hosting friends and family. During the pandemic, one of the most meaningful ways I stayed connected was by sending food that brought comfort and warmth. Over time, my friends began insisting that I consider turning this into a food delivery venture—and the rest, as they say, is history. That’s how Khado by Kusum was born, right out of my home kitchen.
Did you face any challenges in starting the venture and promoting Sindhi food? If yes, how did you overcome them?
My biggest challenge has been finding and retaining kitchen staff—it’s still a work in progress.
Fortunately, promoting Sindhi food has never been difficult. Bangalore is a city that embraces new and diverse culinary experiences, and people here have been incredibly open and encouraging.
How did you promote your Sindhi home food venture?
Khado has grown entirely through word of mouth and, to some extent, via Instagram—though I must admit, I haven’t been very consistent there! The love and appreciation from our community have kept us going.
What distinguishes you from other home chefs, especially those offering Sindhi food?
I don’t know of any other Sindhi-specific food ventures around me, and since mine is a small, home-style kitchen, I’ve never really compared myself with others.
I cook with the best quality seasonal ingredients. I innovate with traditional flavors, and people genuinely love the taste. We use compostable packaging, and above all, the food from my kitchen is nourishing and wholesome—prepared with the kind of care that only comes from cooking with love.
What are your top dishes? Why are they your specialties?
This is a tough one! Almost everything we make tends to sell out quickly—from Teevan to Kadhi Chawarn, Bheeya Tikki to Keeme Ja Bhalla. Each dish is rooted in tradition, made with care, and carries a familiar, comforting taste that resonates with people.
Which are your personal favourite dishes?
My personal favorite is Sai Bhaji, which I prepare with seven vegetables and four types of greens. I also have a deep love for anything made with Bheeya (lotus stem)—it’s truly my soul ingredient.
What are your best memories from the Sindhi food journey?
Some of my most cherished moments are when people message me saying Khado’s food reminded them of their mothers or grandmothers. Some even say their fathers or grandfathers cooked Teevan just the way I do. My own Dadaji made Teevan every Sunday, so these messages touch me deeply.
Many people write that even just the aroma reminds them of home. And that, to me, is the greatest compliment. My father used to say, “One can always tell when Kusum has cooked—just from the aromas floating around the house.” That warmth is exactly what I hope to pass on.
IN PIC: SINDHI MUTTON -TEEVAN
What do you think should be done to popularise Sindhi food?
I’d love to see more Sindhi home chefs sharing everyday dishes. We need cooking classes to preserve and spread Sindhi culinary traditions so that they find their way into more Indian homes. I dream of seeing Koki as a staple in breakfast boxes across the country!
What are your future plans?
I’m dreaming of a small studio kitchen filled with a million and six plants, quaint art, traditional cookware, intriguing serveware, soulful music that reflects the chef’s mood, and a long community table for dine-in. I want it to be a place where food is freshly cooked and served piping hot while people gather, chat, and simply enjoy the moment.
Eventually, I’d love to host home chefs from different regional cuisines. Indian regional food is so underrated—it deserves to be championed.
Sharing food is one of the purest joys of life, and I hope Khado continues to grow into a space that celebrates the richness and warmth of Indian regional cuisines.
Contact Kusum @ 966611255663
Instagram acc0unt: @khadobykusum
Article by:
Jyoti Mulchandani
Thank you so so much Jyoti di for this oppurtunity to crystallize my ideas around Khado.
You are preserving our cultural heritage by promoting Sindhi food. A big salute to you.
“Thank you for being a voice for all of us who pour our hearts into every dish, keeping our traditions alive with every flavour we share.”
“I feel so proud and deeply connected knowing that we home chefs are together in this heartfelt journey—preserving and celebrating our beautiful Sindhi culture through food.
So proud of what both you ladies are doing to preserve and advocate for our culture and cuisine 🙌💖💖
Thank you, Deepaji,,,but we are just following your footsteps
So proud of what both you ladies are doing to preserve and advocate for our culture and cuisine 🙌💖💖
Really good
Thank you
Just as the Gujarati thepla has found its way into breakfast boxes and travel meals across the country – I also often dream of the day when our Sindhi koki takes its rightful place too.
It deserves to be celebrated, packed with love in lunchboxes, served with dahi or achar in cafés, and embraced by every food lover looking for something hearty, soulful, and rooted in culture.
True…there are so many options in Sindhi cuisine that can be lunch box staples…easy to make and convenient to carry